Brazil Crazy Coffee

About the farm, producer, and processing

Jaguara Coffee is a coffee collective, group of family farms, and green coffee exporter based in Varginha, Brazil. Part of Jaguara’s mission is to partner with small producers in the area to provide technical support and a market for their coffees. This coffee comes from a partner farm, called Sitio São Joaquim.

This coffee is an anaerobic natural, which means that the coffee cherries are placed directly into airtight barrels with one-way valves that allows CO2 to escape and prevents oxygen from getting in. During the 72 hour fermentation period, the sugars in the mucilage (the sticky layer between the coffee bean and cherry) are broken down into acids, alcohols, and other compounds. 

Anaerobic fermentation is both a cool science experiment and an art! Like a science experiment, it demands close observation and adjusting of variables including coffee varietal, fermentation time, and pH level to produce an outstanding final cup. It’s not all science, though -  the art of fermentation is in using it as a flavor boost rather than covering up the natural properties of the coffee. When done well, anaerobic fermentation amplifies a coffee’s fruitiness, increases sweetness, makes acidity more complex, and brings vibrant and crazy flavors to the surface. 

The absence of oxygen is the key difference between anaerobic and aerobic fermentation - almost all washed and natural coffees undergo aerobic fermentation in open tanks, patios, or raised beds. Taking oxygen out of the mix allows for more control as well as a longer fermentation period without that weird, over-fermented taste.